For this apple pie I used organic apples I already had on hand, not all Granny Smith as usual

Choosing Your Organic Apples

You may have heard that some apples are better than others for apple pie. In my experience this is true to a point. For example, if I use only organic Granny Smith apples, I never have an issues with watery filling, which works out since my family likes a tart pie. If I use different apples I have a harder time keeping the pie from being over-juicy, but there are ways around that, as I’ll show in the recipe below.

Note, that I make apple pie with a butter-based crust, because it tastes awesome.

How To Make Organic Apple Pie

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Make your pie crust first, especially if you’re making butter crust, which will need to chill.

In a small bowl mix your flour, sugar and spices.

Pour dry mixture over sliced apples and mix to coat the apples.

IF you used a more juicy combo of apples, as I did for this pie (see image at top of post) put your apple mixture into a colander over a bowl and set it in the fridge, to allow some of the juices to drain out. Some people like to add a little extra cornstarch to their dry mixture to combat juicer apples or cook them a bit first, both of which can also help reduce juice, but I don’t do this because it’s too much extra work.

IF you used a harder, less juicy apple, simply mix the spices in with the apples and you’re done. I never ever drain Granny Smith apple, for example, and my pies aren’t too watery.

Place your apples aside and get your bottom crust ready.

Once the bottom crust is ready, pour the apple mixture into it.

If using a shortening crust, dot the top of your apples with your tablespoon of butter. If using butter crust, the butter dots are optional, but likely unnecessary.

Put your pie into the fridge and get your top crust ready. Roll it out flat and place it atop your pie, then pinch the top and bottom crusts together (fluting if you like), or get your dough ready to make a woven lattice pie crust top.

If you chose a single sheet crust for your pie, cut small slits into the crust to allow your pie to vent as it cooks. If you went with a lattice top, obviously no vent slits are needed.

If you like, sprinkle a little organic sugar on top of your pie (I always do for a little sparkle).

If you made the butter crust, place your pie back in the fridge for a little bit (20-30 minutes) to allow the crust to firm up a little before you bake. This helps avoid a pool of butter in your oven. If you made a shortening crust, you can bake right away.